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Vegetarian split pea soup is easy and can be just as flavorful as the kind made with ham.
|Directions||Place the peas and 6 c water and/or stock in the Dutch oven/saucepan over high heat. Bring to a boil, lower heat, and partially cover.
Meanwhile, sauté the tofu, onion, and carrot in olive oil for about 10 minutes, until tofu is golden and onions are somewhat translucent. Add the garlic and rosemary and sauté for another 5 minutes.
Add the tofu mixture into the peas along with the salt and pepper.
Simmer for another 40 minutes or so, until the peas are mushy and falling apart. If at any point the soup seems too dry, add more water or stock.
Serve hot, with croutons, bread, or crackers.
|Notes||If you like a thick, hearty soup, you can purée some or all of it.|
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Laura K. Lawless
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